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I make this with every turkey carcass and when I have a couple of roast chicken carcasses. However, I cook for hours without the rice, strain, then give a long, gentle cook with the rice after removing fat. Too hard to remove bones, etc. when rice is there.

Personally I thought it was fantastic. I love the very subtle flavor before you add any soy sauce or sesame oil and how the flavor is still subtle but very tasty after the soy sauce. Of course I may be partial to this recipe because I really like porridge-type food textures.

Having my mother's turkey congee on Boxing Day is the best way to soothe the overeating hangover from the night before. Sort of like a culinary hair-of-the-dog! If you cannot wait til Christmas or Thanksgiving for a precious turkey carcass, you can use a couple of turkey drumsticks instead. Just as delicious...